Description
Indulge in the rich and creamy goodness of homemade Rum Raisin Ice Cream. This dairy-free treat is bursting with rum-soaked raisins and warm spices, perfect for a cool and satisfying dessert.
Ingredients
Units
Scale
Rum-Soaked Raisins:
- 200 g (1.38 cups) raisins or sultanas
- 120 g (1/2 cup) dark rum
Ice Cream Base:
- 300 g (1.25 cups) full-fat coconut milk or coconut cream
- 520 ml (2 1/5 cups) soy milk or oat milk
- 100 g (0.45 cups) light muscovado sugar
- 45 g (1/3 cup) cornstarch or ground arrowroot
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 200 g (2/3 cup) vegan condensed milk
Instructions
- Prepare: Freeze your ice cream maker bowl and chill coconut milk cans.
- Make the custard base: Whisk cornstarch, sugar, and soy milk in a saucepan. Cook until thick.
- Sift and flavor: Strain mixture, add rum, vanilla, cinnamon, and salt. Chill.
- Whisk: Whip coconut cream, add condensed milk, and combine with custard.
- Churn: Transfer to ice cream maker, add raisins, churn, then freeze.
- Storage: Freeze in airtight container. Rest before serving.
Notes
- Rum: Spiced or white rum can be used.
- Coconut Milk: Use only the thick part from chilled cans.
- Sugar: Unrefined cane sugar or coconut sugar can be substitutes.
Nutrition
- Serving Size: 1 serving (approx 118g)
- Calories: 245 kcal
- Sugar: 22g
- Sodium: 88mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
